Pineapple Cream Muffins Recipes

PINA COLADA MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
• In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

JOHN'S PINEAPPLE-CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 350°. Drain pineapple, reserving 1-2 tablespoons syrup. , In a large bowl, beat cream cheese and sugar until blended. Add egg and vanilla; beat well. In another bowl, whisk flour, baking soda and salt. Add to cream cheese mixture alternately with sour cream, beating well after each addition. Fold in pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks., In a small bowl, mix confectioners' sugar, butter and enough reserved pineapple syrup to reach a drizzling consistency. Drizzle over warm muffins.

DELICIOUS PINEAPPLE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
• In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
• In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
• Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

PINEAPPLE CREAM MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Spray muffin cups with nonstick spray or line with paper cupcake liners.
• In a large bowl, sift together the flour, baking powder, baking soda and pudding mix, then stir in brown sugar.
• In a separate bowl, combine the egg and sour cream.
• Fold in the pineapple and oil.
• Add the egg-pineapple mixture to the flour mixture and stir until moistened.
• Batter will be thick.
• Bake at 425 degrees for 15 minutes.

PINEAPPLE COCONUT MUFFINS

Steps:

• In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.

PINEAPPLE AND SOUR CREAM MUFFINS

Steps:

• Measure sugar, egg, butter and sour cream into bowl and beat.
• Stir flour,baking powder,baking soda and salt together.
• Add cream mixture to dry ingredients and stir until moist.
• Stir in pineapple to mix.
• Fill greased muffin trays and bake 375F degrees for 15-20 minutes.